Hey Dale, can you share your goose jerky recipe or is it a secret?

1 goose breasted
1 8' 2X4 marinated in salt water
10 cups of soy sauce
10 cups of hot pepper
10 cups of A1 steak sauce


Build a nice fire outside at least 1/2 mile away from YOUR house. Once the fire has come to steady coals, lay the 2X4 over the fire then place the goose breast on the 2X4. Put the 30 cups of ingredients on the goose breast and let it cook for six hours. Once done, throw the goose breast away and cut the 2X4 into thin peices. Eat and enjoy!

Sorry for the delay Ben. Here are a few of recipes taken from an A.D. Livingston book "Jerky":

Easy Big Batch Jerky

10 lbs meat cut into 1/4" strips
2 cups soy sauce (not low sodium)
1 cup worcestershire sauce
1/4 cup liquid smoke
salt and black pepper

Mix all ingredients in a nonmetallic container. Add meat and toss to coat evenly. Cover and refridgerate overnight. Heat oven to 140 degrees. Drain meat and place strips over racks and sprinkle with salt and pepper. Cook 30 minutes. Turn strips over and salt and pepper again. Bake 6-8 hours. It is important if you are using your oven to leave the door slightly open to alllow the moisture to escape during the cooking process. Start checking pieces at about 4 hours. My goose jerky was done at about 5 and 1/2 hours You can adjust this recipe ingredients based on lbs of meat accordingly.

Duck/Goose Breast Jerky

Make this jerky with whole duck/goose breast fillets, skinned and trimmed but not cut into strips.

Duck/Goose Breasts, boned and skinned
hickory smoked salt
brown sugar
salt and black pepper

Mix hickory smoked salt, brown sugar, salt and black pepper. Sprinkle the breasts liberally on both sides and layer in a nonmetallic container. Cover and chill for 2 days turning several times. Pat fillets dry with paper towels and place them in a single layer on baking sheet. Sprinkle seasoning mix over them again. Bake in oven at 140 degrees for 6-8 hours, again leaving the oven door propped open to allow moisture to escape. Check breasts to determine when dry (still bendable without breaking). Cool and slice with the grain.


Spicy Jerky

1 1/2 pounds Duck/Goose
1/4 cup soy sauce
3 tablespooons steak sauce
1 teaspoon onion powder
1 teaspoon celery seeds
1 teaspoon seasoned salt
1/4 teaspoon black pepper

Cut Duck/Goose into 1/4" thick strips. Mix rest of ingredients throughly. Put meat into ziplock bag and pour remaining incredients over meat in bag. Refridgerate 12 hours turning the bag a time or two. Drain meat on paper towels. Dry in oven at 150 degrees until meat is dry (leave oven door propped open to allow moisture to escape).